lemon pie is wearing a normal biscuit dough and covered with powdered milk and cream.
Lemon Cream: a small can of condensed milk, 200 g whipped cream, a lemon (the juice and skin, but only the yellow part and none of the white). Condensed milk mixed with lemon juice and skin of that. Add the whipped cream with a spatula to keep down.
I had to take the cream a bit of gelatin (about 5 g) because I had to put up the second piece of cake.
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